Mini Tiramisu

Ingredients

Base
1 cup (135g/4.8oz) cashews
1 cup (90g/3.2oz) gluten-free oats
1 tsp cinnamon
3 Tbsp coconut oil
1⁄2 cup (150g/5.3oz) coconut nectar
1⁄2 tsp vanilla bean powder

Vanilla Layer
1 cup (135g/4.8oz) cashews
1⁄3 cup (83ml) coconut oil
1 cup (250ml) coconut milk
1⁄2 cup (150g/5.3oz) rice malt syrup
1⁄2 tsp vanilla bean powder
pinch of Himalayan sea salt
1⁄4 cup (60g/2.1oz) Irish Moss Paste

COFFEE LAYER
1 cup (135g/4.8oz) cashews
1⁄2 cup (125ml) coconut oil
1 cup (250ml) cold-brew coffee
1 cup (160g/5.6oz) dates
1⁄2 tsp vanilla bean powder
pinch of Himalayan sea salt
1⁄4 cup (60g/2.1oz) Irish Moss Paste

CHOCOLATE LAYER
1 cup (135g/4.8oz) cashews
1⁄2 cup (125ml) coconut oil
1 cup (250ml) filtered water
1 cup (160g/5.6oz) dates
1⁄2 tsp vanilla bean powder
pinch of Himalayan sea salt
1⁄4 cup (60g/2.1oz) Irish Moss Paste

Garnish
1 tsp ground cinnamon

Method

To make the base, place cashews, oats and cinnamon in a food processor and process until fine. Add coconut oil, coconut nectar and vanilla bean powder and blend until smooth. Press the mixture into four tall 7cm cake tins.

To make the vanilla layer, place all ingredients in a high-speed blender and blend until smooth. Pour evenly onto each base. Refrigerate while making the next layer.

To make the coffee layer, place all ingredients in the blender and blend until smooth. Carefully pour evenly on top of vanilla layer. Refrigerate while making the next layer.

To make the chocolate layer, place all ingredients in the blender and blend until smooth. Carefully pour evenly on top of coffee layer. Freeze for 8 hours.

Remove cakes from the tins and sprinkle with cinnamon. The cakes can be stored, refrigerated, for up to one week. Alternatively, they can be stored in the freezer for up to three months.

Makes four 7cm cakes